Healthy Thanksgiving Menu

Thanksgiving is a wonderful time of year, offering the perfect opportunity to spend time with family and friends. However, if you are on a health or weight loss regime it can be almost impossible to resist the huge feast on offer. For many ’tis the season for overeating and overindulging, often setting off a domino effect for the rest of the holiday season. For advice on how to beat the customary holiday weight gain, check out our top tips to avoid the holiday weight trap.

You may have resigned yourself to piling on a few pounds during Thanksgiving but fear not, our chefs at The Biggest Loser Resort have created a healthy yet delicious menu. Each course will tantalize your tastebuds and keep your weight loss goals on track.

Roasted Turkey - Serving Size 4oz (per person)

3¾ pound organic free range turkey breast

2 tbsp avocado or grapeseed oil

2 cups celery

2 cups onion

2 cups carrots

3 tbsp herb mixture

Salt and pepper to taste

Instructions: Heat oil in a large sauté pan to high heat and sear the turkey breast on each side. Preheat oven to 325 degrees. In a roasting pan add the carrots celery and onion to the bottom of the pan, add the turkey on top of the vegetables. Cover pan with foil and roast turkey for 1½ – 2 hours or until the internal temp is 180 degrees. 10 minutes before the turkey is done rub the turkey with the herb mixture and bake. Let rest for 10 minutes before carving.

Nutrient info per serving: 117 Calories per serving

Herb Mixture: Serving Size: 1 Tablespoon

1 tbsp thyme, chopped

1 tbsp rosemary, chopped

1 tbsp sage, chopped

1 tsp garlic, chopped

1 tsp lemon zest

1 tsp orange zest

1 tbsp avocado or grapeseed oil

Instructions: Chop all the herbs. Using a mixing bowl combine the herb mixture together.

Instructions: Preheat oven to 350 degrees. In a sauté pan spray a non stick spray and add the first 4 ingredients. Cook until soft, then add to a mixing bowl. Then add the rest of the ingredients to the mixing bowl and mix thoroughly. Add the mixture to a casserole dish. Cover with foil and bake for about 30 minutes.

Nutrient info per serving: 82 calories

Cauliflower Mashed Potatoes: Serves 8, Serving size:cup

2 Cups cauliflower florets

2 Cups organic Yukon potatoes, medium diced

¼ Cup Greek style yogurt

1 tbsp butter

Salt and pepper to taste

Instructions: Steam or boil potatoes and cauliflower until soft. Strain water if necessary. Add ingredients to a mixer and mix until a smooth potato consistency. Season with salt and pepper.

Nutrient info per serving: 61 calories

Roasted Asparagus: Serves 4

16 Asparagus spears

1 tsp avocado grapeseed oil

1 tbsp lemon juice, fresh squeezed

Salt and pepper to taste

Instructions: Preheat oven to 375 degrees. Foil a sheet pan, spray with non stick spray, then layer out the asparagus so they are not on top of each other. Roast for 15-20 minutes until al dente or not over cooked.

Nutrient info per serving: 24 calories

Lemon Rosemary Gravy: Serves 8, Serving Size 1 oz.

1½ Cup turkey broth

1/8 Cup onion, diced

1/8 Cup carrot, diced

1/8 Cup celery, diced

½ tsp. rosemary, chopped

1 Garlic clove, chopped

1 tsp lemon juice

1 tsp sherry vinegar

1 tbsp cornstarch +1 tbs water (to make a cornstarch slurry)

Instructions: In a pot, heat liquid until a simmer. Add the remainder of the ingredients except for the slurry. Simmer for 10 minutes on low heat, just long enough to cook the veggies but not reduce the liquid. Make a cornstarch slurry by mixing the cornstarch and 1 tbsp of water together, then whisk into the gravy to thicken. Blend the gravy. Serve hot.

Nutrient info per serving: 20 calories

Cranberry Sauce: Yields 3 Cups, Serving size: 1 Tablespoon

1½ Cup cranberries, frozen

2 Cups apples, small diced

½ Cup oranges, cut and segmented

2 Cups raspberries

¼ Cup maple syrup

¼ Cup Truvia

2 tbsp lemon juice

1 tbsp butter

Instructions: Add everything but the butter to a sauté pan and cook until most of the liquid has reduced. Take off the heat and stir in the butter. Serve hot.

Nutrient info per serving: 12 calories

Pumpkin Crème Brulee: Serves 7

1¼ Cup Greek style yogurt

¼ Cup pumpkin puree

1 tsp vanilla

¼ tsp cinnamon

1 Package Mori Nu vanilla pudding mix

3 tbsp water

½ tsp dehydrated cane sugar

Instructions: In a mixing bowl add the first 6 ingredients thoroughly. Then split among 3oz ramekins (serving bowls). Refrigerate for at least an hour. Add ½ tsp. cane sugar to each ramekin. Then torch the sugar to caramelize.